Tincture for infusing resveratrol and methods of use

Abstract

Methods and formulations for infusing bioavailable resveratrol tinctures into food, beverage, cosmetic or drug products with minimal effect on the alcohol by volume of the product is provided. A resveratrol tincture includes an amount of trans-resveratrol mixed with a solvent of pure, or majority by weight, ethanol. The tincture is added to various food and beverages to make a bioavailable amount of trans-resveratrol to be absorbed and metabolized by the body providing demonstrated health benefits.

What is claimed is: 
     
       1. A method of making a tincture for infusing a beverage to provide a bioavailable dose of resveratrol, the method comprising:
 mixing an amount of resveratrol with an amount of solvent being a majority by weight ethanol to form a mixture; 
 agitating the resveratrol and solvent mixture; and 
 adding an additional amount of solvent and repeat agitation of the mixture until said resveratrol is dissolved in the solvent. 
 
     
     
       2. The method of  claim 1  further comprising filtering the solvent and resveratrol solution to remove any undissolved resveratrol, any impurities, any other suspended solids, or combinations thereof. 
     
     
       3. The method of  claim 1  wherein the solvent is at least 5% ethanol. 
     
     
       4. The method of  claim 1  wherein the solvent is 100% ethanol. 
     
     
       5. The method of  claim 1  wherein the resveratrol concentration is between 0.001 and 42 grams per liter of ethanol. 
     
     
       6. A method of infusing a tincture, the method comprising:
 preparing a tincture of solvent being a majority by weight ethanol and resveratrol; 
 adding an amount of the tincture to a food, beverage, cosmetic or drug product; and 
 allowing sufficient time for the tincture to infuse with the food, beverage, cosmetic or drug product. 
 
     
     
       7. The method of  claim 6  wherein the amount of tincture changes the amount of alcohol by volume (ABV) of the food, beverage, cosmetic or drug product between 0.01% and 1.0%. 
     
     
       8. The method of  claim 6  wherein the amount of tincture changes the ABV of the food, beverage, cosmetic or drug product between 0.02% and 0.5%. 
     
     
       9. The method of  claim 6  wherein the initial alcohol content of the food, beverage, cosmetic or drug product is between 0% and 100%. 
     
     
       10. A tincture for infusing a beverage to provide a bioavailable dose of resveratrol, the tincture comprising:
 a solvent being a majority by weight ethanol; and 
 an amount of resveratrol in solution in the ethanol. 
 
     
     
       11. The tincture of  claim 10 , further comprising additional additives, wherein said additional additives are water, spices, vitamins and minerals, color additives, flavor additives, or combinations thereof. 
     
     
       12. The tincture of  claim 11  wherein said spices are pumpkin spice, cinnamon, sugar, sage, vanilla bean extract, or combinations thereof. 
     
     
       13. The tincture of  claim 11  wherein said vitamins and minerals are Thiamine hydrochloride, riboflavin (Vitamin B2), niacin, niacinamide, folate or folic acid, beta carotene, potassium iodide, iron or ferrous sulfate, alpha tocopherols, ascorbic acid, Vitamin D, amino acids (L-tryptophan, L-lysine, L-leucine, L-methionine), or combinations thereof. 
     
     
       14. The tincture of  claim 11  wherein said color additives are Orange B, Citrus Red No. 2, annatto extract, beta-carotene, grape skin extract, cochineal extract or carmine, paprika oleoresin, caramel color, fruit and vegetable juices, saffron or combinations thereof. 
     
     
       15. The tincture of  claim 11  wherein said flavor additives are vinegar, citric acid, tartaric acid, malic acid, fumaric acid, lactic acid, high fructose corn syrup, hydrolyzed proteins, artificial sweeteners, or food extracts. 
     
     
       16. The tincture of  claim 10  wherein the solvent is at least 5% ethanol. 
     
     
       17. The tincture of  claim 10  wherein the solvent is 100% ethanol. 
     
     
       18. The tincture of  claim 10  wherein the resveratrol concentration in a solvent of 50%-100% ethanol is between 0.001 and 42 grams per liter of ethanol. 
     
     
       19. The tincture of  claim 10  wherein the resveratrol concentration in a solvent containing 5%-40% ethanol is between 1 and 800 milligrams per liter of ethanol.